Contributions of the Main Flour Constituents to Dough Rheology, and Implications for Dough Quality and its Assessment

摘要

Despite extensive research, there is still no consensus in the literature about the roles of starch and gluten in both the linear and non-linear rheology of wheat flour dough. To elucidate the contributions of gluten and starch to the dough behavior, the rheological properties of dough and mixtures of different gluten-starch ratios were studied in shear (small amplitude oscillatory shear tests) and uniaxial extension. The breadmaking quality of a given wheat flour is mostly linked to the gluten network. In the linear region, starch has the potential to obscure differences between different gluten systems. Hence, only non-linear rheological tests are able to distinguish strong from weak flour dough. Changes in water content mostly affect the gluten-starch and starch-starch interactions, whereas the mixing time has a strong impact on the gluten network itself.